Savory Braised Oxtail A Hearty Comfort Dish

Savory Braised Oxtail: A Hearty Comfort Dish

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Discover the rich and tender flavors of braised oxtail, a timeless comfort dish perfect for any occasion. Slow-cooked to perfection, this recipe combines succulent oxtail with a medley of vegetables, herbs, and aromatic spices to create a hearty, flavorful meal. Whether served with creamy mashed potatoes, buttery rice, or crusty bread, this dish is sure to be a crowd-pleaser.

Ingredients:

For the Oxtail:

  • 3 pounds (1.4 kg) oxtail, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

For the Braising Liquid:

  • 1 large onion, diced
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine (optional; substitute with beef broth if preferred)
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 bay leaves
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1 tablespoon Worcestershire sauce

Optional Garnish:

  • Fresh parsley, chopped

Instructions:

  1. Prepare the Oxtail:
    • Season the oxtail pieces generously with salt and black pepper.
    • Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
    • Sear the oxtail in batches, browning each piece on all sides. Remove and set aside.
  2. Sauté the Vegetables:
    • In the same pot, reduce the heat to medium. Add the onions, carrots, and celery. Cook for 5–7 minutes until softened.
    • Stir in the garlic and tomato paste, cooking for an additional 1–2 minutes until fragrant.
  3. Deglaze the Pot:
    • Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes.
    • If not using wine, add a splash of beef broth for deglazing.
  4. Combine Ingredients:
    • Return the seared oxtail to the pot. Add the beef broth, diced tomatoes, bay leaves, thyme, smoked paprika, allspice, and Worcestershire sauce.
    • Bring the mixture to a gentle boil, then reduce the heat to low.
  5. Braise the Oxtail:
    • Cover the pot with a lid and let it simmer on low heat for 3–4 hours, or until the oxtail is fork-tender. Stir occasionally to prevent sticking. Alternatively, cook in a 325°F (160°C) oven for the same duration.
  6. Adjust Seasoning and Serve:
    • Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper, if needed.
    • Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or alongside crusty bread.

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